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Timed in conjunction with the San Francisco Giants’ home opener tomorrow, William Werner and the crew at Craftsman and Wolves will pop the cork on their newest creation on Tuesday: The Haute Dog.

Werner made his name at his modern Valencia Street pastry shop with protein-filled pastries like his signature Rebel Within (an egg baked with a bacon and cheese muffin) and the bygone Devil Inside (foie gras inside a chocolate cake). Now, he’s upgrading Americana’s Pigs in a Blanket.

The Haute Dog is an all-beef hot dog baked in a mustard-seed croissant, and then topped with whole grain mustard and housemade salt and vinegar beet chips.

But even though it’s firmly American in many obvious ways, Werner says the idea started in Japan: “A friend of mine brings in all this Japanese denim. Last time he was there, he texted me this picture of — I don’t even know what – some meat product.”

They put up the concoction on their ideas board and started messing around with it and flavored laminated doughs for a few weeks. Werner has been trying to work in more new products around events — not just seasons — so the idea of doing something timed around baseball season fit well. A staffer mentioned sausage, but that didn’t appeal to Werner … But a hot dog did.

“We decided to focus on our version of the hot dog, and have some fun with that. We started playing with different compound butters and different flavors for the croissant, though what we really liked was the texture — and that’s where the chips came in,” he says. In other words, it’s basically like the adult version of putting chips in your sandwich.

Then, the idea really became a doable reality when Werner reached out to Demarle, a baking equipment company, for funky siliform molds for the mustard seed croissant “bun.” Werner explains why it was a big find: “These molds are exciting because they breath, almost like a screen for your window that can form into shape … And he had ones similar to a hot dog shape.”

And that’s the story of the city’s newest crossover pastry.

The Haute Dog will be available starting Tuesday, April 8 (tomorrow). It will be on the Craftsman and Wolves’ lunch menu, which starts at 10:30am, for $6.50.